Crepes are one of our families favorite Holiday breakfast to have. With all three of us on a different time schedule in the mornings, it is hard to gather around the table on a daily basis. So I like to make a special breakfast dish to serve on holiday mornings when we are all home. Don’t think that when I say “special” it means “difficult or time consuming”. Because these homemade crepes could not be simpler. Only taking a few minutes of prep time, you will want to make these every morning!
PUMPKIN EGGNOG CREPES with CINNAMON CREAM CHEESE FILLING
8 Eggs
1 teaspoon Salt
1 Cup Milk
1 Cup Eggnog
1 1/4 Cup All Purpose Flour
1/2 Cup Pumpkin Puree
1/2 Cup Sugar
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract
Cinnamon Cream Cheese Filling
2 (8oz.) Cream Cheese~ softened
2 Cups Brown Sugar
1 teaspoon Cinnamon
4 TBSP. Butter
Mix all together until smooth. *Store in the refrigerator for up to 3 weeks.
Place all ingredients into your blender, blend on high for 1 minute. Then scrape down the sides of the blender, and blend until there are no lumps in the batter. You will be using a nonstick skillet. Place on Medium heat. Pour batter directly into the heated skillet. I use a 1/4 Cup to measure out the perfect amount for my pan. I use a 8″ inch skillet *( you may need more or less batter depending on the size of skillet you are using) Swirl the batter around to cover the entire bottom of pan, by rotating your wrist slightly. Let crepe cook for a minute or until the sides are easy to pull away from the side of the pan. Flip over and cook for just a few seconds. Some don’t cook both sides, however like the look and taste of it better.
Remove crepe to a flat surface. Let the crepe cool slightly before you spread 1-2 TBSP of the filling onto each crepe, roll the crepe up tightly and serve.
ENJOY THE HOLIDAY’S,
LARK
Print Friendly
